In Vitro – The Potential of Bioinhibition of Yogurt from Etawa Goat’s Milk Toward the Growth of Streptococcus pyogenes Bacteria

Abstract

AIM: This study aimed to study the probiotic lactic acid bacteria obtained from fermented Etawa goat’s milk (Yogurt) from Kopelma Village, Darussalam District, Banda Aceh City, Aceh Province, Indonesia. METHODS: This research was conducted in vitro on the growth of Streptococcus pyogenes bacteria on Yogurt using the biomass index test procedure, Ph change, and anti-adhesion test. Data obtained statistically in the form of graphs between S. pyogenes on variations in yogurt concentration and incubation time. RESULTS: At concentrations of 25%, 50%, and 100% indicated that Yogurt had good inhibition for the growth of S. pyogenes bacterial colonies <300 CFU (0.5 McFarland). The effect of incubation time determines the number of colonies, at incubation time of 24 h, 48 h, and 72 h. Yogurt can give a good response to S. pyogenes, as indicated by the increase in the Yogurt biomass index at a concentration of 100% with an incubation time of 48 h and 72 h. The best biomass index at incubation time of 24 h is at a concentration of 50%. CONCLUSION: Yogurt pH did not change significantly, both based on incubation time and concentration. Anti-adhesion activity increased according to the incubation time. While the Yogurt concentration did not show a significant difference.